In a mixing bowl, whisk the flour and the baking soda and salt, set aside.

In a stand mixer fitted with a paddle attachment, beat the butter with the brown sugar, castor sugar and vanilla extract at medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, and then blend in the flour mixture, nuts and chocolate chips.

On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 22cm long. Wrap the logs in plastic wrap and refrigerate until firm, preferably 24 hours.

Position racks in the upper and lower thirds of the oven and pre-heat the oven to 180C degrees. Line two baking trays with baking paper.

Slice the dough logs into 1.9 cm thick discs and place the discs about 7 cm apart on the prepared baking trays. Bake the cookies, rotating the baking sheets midway through the baking, until very lightly browned in the centres, about 10 minutes.

Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wired rack. The baked cookies will keep well for up to 4 days in an airtight container.

Note: The dough logs can be refrigerated for up to one week or frozen for up to one month